Zucchini Muffins Recipe
These yummy zucchini muffins are moist and tender and rise beautifully. A tasty snack or breakfast on the go, we hope you enjoy this recipe.
Ingredients
- 1 ½ cups all-purpose flour, or gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- ½ cup extra light olive oil, or canola oil or vegetable oil
- 1 large egg, room temperature
- 3/4 cup granulated sugar
- 2 Tbsp milk, whole milk or 2% milk
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups grated zucchini, from 1 medium zucchini or 1/2 lb
- ½ cup semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla.
- Add flour mixture to the wet ingredients and whisk until well blended and smooth.
- Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).
- Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature.
Nutrition Facts
Zucchini Muffins Recipe
Amount per Serving
Calories
239
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
14
mg
5
%
Sodium
151
mg
7
%
Potassium
127
mg
4
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
60
IU
1
%
Vitamin C
3
mg
4
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
